Twice Baked New Potatoes Recipes

ULTIMATE TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

TWICE-BAKED NEW POTATOES

Steps:

• Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400° for 50 minutes or until tender. Cool. , In a large bowl, combine the Monterey Jack cheese, sour cream, cream cheese, onions, basil, garlic, salt and pepper. Cut potatoes in half; carefully scoop out pulp, leaving thin shells. Add pulp to the cheese mixture and mash; stir in bacon. Spoon or pipe into potato shells. , Place on a baking sheet. Broil 4-6 in. from the heat for 7-8 minutes or until heated through.

TWICE BAKED NEW POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Pierce potatoes and rub skins with oil. Place in a shallow baking pan in a single layer. Bake uncovered for 50 minutes or until tender. Allow to cool.
• In a mixing bowl, combine Monterey jack, sour cream, cream cheese, onions, basil, garlic, salt, and pepper and mix well. When the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the pulp, leaving a thin shell. Add pulp to the cheese mixture and mash. Stir in half of the cooked, crumbled bacon. Stuff potato shells.
• In a separate bowl add the crushed pretzels, the remaining bacon, and the melted butter. Mix well. Top each potato with the pretzel topping.
• Place in a baking dish or on a cookie sheet and bake for 10 to 15 minutes, or until heated through. These can also be frozen and then baked at a later date. Be sure to thaw before baking.

TWICE-BAKED NEW POTATOES

Steps:

• Pierce potatoes; rub skins with oil. Place in a baking pan and bake, uncovered, at 400 degrees for 50 minutes or until tender. Allow potatoes to cool to touch. In a mixing bowl, combine the Monterrey Jack cheese, sour cream, cream cheese, onions, basil, garlic, salt and pepper.
• Cut potatoes in half; carefully scooping out pulp, leaving a thin shell. Add pulp to the cheese mixture and mash; stir in bacon. Stuff the potato shells and broil for 7-8 minutes or until heated through.

TWICE-BAKED NEW POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes.
• Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.
• To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary.
• Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you're ready, bake the potatoes in the oven until golden brown on top.

DELICIOUS TWICE-BAKED POTATOES

Steps:

• Set oven to 350 degrees.
• Grease a baking sheet.
• Bake the potatoes for about 1 hour, or until soft; cool slightly.
• Cut off the tops of the potatoes, spoon out the pulp, discard the tops.
• Scoop out the pulp from the potatoes, leaving about 1/4-inch of potato around the skin.
• Place the pulp in a mixing bowl.
• In a saucepan (or the microwave) combine milk and butter, heat just until the butter has melted and the milk is warm.
• Pour the milk/butter mixture over the potato pulp; beat until very smooth (I use a stand mixer for this).
• Add in egg and 1/4 cup grated Parmesan cheese, chopped green onions and a pinch of nutmeg; mix well to combine, season with salt and pepper.
• Stuff the potato shells with the mixture.
• Sprinkle about 3 tablespoons grated Parmesan cheese on top.
• Place the potatoes on a well greased baking sheet.
• Bake for 15 minutes, then remove from oven, sprinkle with cheddar cheese and place back in the oven for 5-7 minutes, or until the cheese has melted.
• *NOTE* use only 1 egg for a doubled recipe, do not use 2 eggs.
• Delicious!

TWICE-BAKED POTATOES

Steps:

• Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
• Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops - chef's treat - or discard.)
• Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
• Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.

TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
• Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
• Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
• Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
• Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

TWICE-BAKED POTATOES

Steps:

• Preheat oven to 375 degrees. Pierce potatoes with a fork; bake on oven rack until tender, 1 1/2 hours. Cool 10 minutes.
• Halve potatoes lengthwise, leaving a thin shell; scoop flesh into a medium bowl. Add milk, butter, sour cream, and 1/4 cup cheese. Season with salt and pepper; fold in eggs and chives to combine.
• Scoop filling into potatoes and place in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 cup cheese. Bake until heated through, 15 to 20 minutes. Garnish with chives before serving.

TWICE-BAKED LOADED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
• Place the potatoes on a rimmed baking sheet and bake for 1 hour.
• Transfer potatoes to a cutting board, and cut in half.
• Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
• Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
• Use a spoon to transfer the potato mixture back into the scooped out potato skins.
• Bake for 10 minutes.
• Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
• Top with sour cream, bacon, and the remaining scallions.
• Enjoy!

TWICE-BAKED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells., In a large bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1 cup cheese. , Spoon into potato shells. Top with remaining cheese and sprinkle with paprika. Bake, uncovered, at 375° for 20 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.